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Sukiyaki: Date Added: 29 Jul 2011
Listed in: International

2 medium onions
1 bunch green onions
8 ounces fresh mushrooms, sliced
2 cups diagonally sliced celery cut into 1-inch pieces
8 to 10 ounces fresh spinach
1 8-ounce can bamboo shoots, drained
1 pound beef round steak cut into thin strips
3 tablespoons vegetable oil
1 1/2 teaspoons cornstarch
1/4 cup soy sauce
1/2 cup beef broth
1 tablespoon sugar
6 cups hot cooked rice

Cooking Instructions

Servings: Makes 6 servings

1. Slice onions; separate into rings. Cut green onions into 1-inch pieces crosswise, then split. Chop spinach coarsely.
2. Heat oil in wok or large skillet. Add meat; cook over high heat until browned. Add vegetables; cook over low heat 5 minutes, stirring frequently.
3. Combine cornstarch, soy sauce, broth and sugar. Pour over meat mixture; cook over low heat, stirring occasionally, 2 to 3 minutes, or until sauce is clear and thickened. Serve over beds of fluffy rice.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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